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Kung Ming Shrimp

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      Title: KUNG MING SHRIMP
 Categories: Fish, Chinese
      Yield: 4 Servings
 
  1 1/2 lb Shrimp, peeled, deveined
      1 tb Oil, sesame
      2    Egg white
    1/4 c  Cornstarch
      1 pk Noodles, rice
    1/4 c  Oil, peanut
      2 oz Mushrooms, straw
           Salt (to taste)
           Pepper, white (to taste)
    1/4 c  Onions, green, minced
      1 ts Garlic, minced
      1 ts Ginger, minced
      3 tb Wine, rice OR
      3 tb Sherry
    1/4 c  Stock, chicken
      1 ts Sugar
           Oil, for deep frying
 
       Work the shrimp with sesame oil, unbeaten egg
  white and half of the cornstarch.  Let stand for 30
  minutes or longer.
  
       Heat the deep-frying oil almost to smoking and
  add rice noodles. When they puff, remove and drain.
  
       Heat peanut oil in a wok and stir-fry the shrimp
  briefly.
  
       Add mushrooms.  Cook and toss, then season to
  taste with salt and white pepper.
  
       Add beaten egg white, toss and remove shrimp and
  mushrooms.
  
       Add green onions, ginger, garlic, wine, stock,
  sugar and remaining cornstarch.  Toss and cook for 30
  seconds.
  
       Add shrimp and mushrooms and heat through.
  
       Serve on noodles.
  
       Source: Great Chefs of New Orleans, Tele-record
  Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chefs The Wong Brothers, Trey Yuen
  Restaurant, New Orleans
 
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